I know that when we think BBQ we don’t automatically think- yeah FRUIT!! It may sound like a slightly unusual pairing but believe me it tastes great!!!

As we are currently in the peak season for stone fruit, long days and amazingly warm nights it’s the perfect time to give this recipe a go.

This dessert is super simple (apart from the need to scrape and clean up the BBQ in between main & dessert) and it is so refreshing!

Of course if you don’t have a BBQ or you would prefer to cook inside simply cook on a griddle, or in the oven.

The coconut, tamarind and date ice cream is ridiculously easy and has an amazing sweet and slightly tart flavour. Best of all it has no refined sugar; it is vegan, dairy free, gluten free & paleo. So there isn’t anyone that you cant dish this up to!!!

You can also make a simple coconut vanilla ice cream by leaving out the tamarind and date puree.

Please send me pics and let me know how you go with this recipe at home I would love to see & hear from you.

2. Place sugar and vanilla paste into a bowl and give a light stir. Place all fruit into the bowl and gently coat fruit in the sugar.

3. Place fruit onto the bbq and cook till golden or slightly caramelised on the outside (5 – 10 mins). Alternatively if not BBQing placefruit intoa tray and place into a prewarmed oven at 180 degrees and cook for aprox 15 mins

In my family I have a mix of palates to please (or fussy little buggers) but we all agree that we love this recipe.

For many people it can be challenging to get enough veggies onto our plates every day.

What makes this recipe great is that the ‘béchamel’ – actually uses a whole head of cauliflower and it is much easier than making your traditional béchamel and just as tasty.

If you are vegetarian or vegan just double the amount of vegetable base and take out the meat and I promise you it will still be delicious. For those of you who love your traditional Bolognese you still get all of the flavour but with a lot more vegetables.

The secret is in adding the celery. Celery can be a love or hate thing but by being chopped finely you wont be able to detect it. BUT what makes the celery so important is that this clever little veggie has a compound that enhances the flavours of the other ingredients – it is kind of like natures MSG.

The recipe below is for one large lasagne, however you will have some Bolognese left over- this base can be used again for a quick assemble lasagne, spaghetti or jaffle on a busy night.

I believe that the key to the texture of this still feeling like a Bolognese is in the chopping, so spending a little extra time finely dicing the onion, carrots, celery & zucchini will be well worth the effort.

1.Place a heavy based large saucepan over medium to high heat pour in the olive oil and then add in the chopped onions. Cook for 5 mins then add the diced garlic, carrots, celery, zucchini & fennel (if using) and keep it cooking while you do the meat giving it the occasional stir.

2.Whilst the veggies are cooking heat up a fry pan and brown the mince meat. I suggest doing this in 2 batches so it doesn’t stew then add the meat to the vegetables once it is cooked.

3.Deglaze the frypan with the white wine and pour into saucepan with vegetables and meat.

4.Add all other ingredients – bring up to simmer and allow to cook for about an hour or until sauce has reduced to a nice thick consistency.

1.Place chopped cauliflower, almond milk and salt into large saucepan. Place a lid onto and bring to the boil and cook till cauliflower is soft. Approx. 15mins

2.Drain liquid from cauliflower but keep all excess liquid to add back into the cauliflower as needed whilst pureeing.

3.Place cauliflower back into the saucepan and puree with hand blender – adding nutritional yeast flakes and adding back excess liquid if required until it is a nice smooth consistency. Add salt to taste if required.

As far as salads go this is probably my favourite, not only because it is delicious but it is so bright and even though it uses winter root vegetables - no matter what time of year that I cook this - it reminds me of summer. I really love the roasted and the raw elements together in this dish. Eating the carrots with all its deliciously sweet roasted flavours and then crunchy and fresh, not to mention all the fresh herbs just make everything feel brighter.

This is also a dish that I consistently get asked for the recipe, so my beautiful friends – here it is.

This salad is certainly a meal in itself however if you are looking for a great side dish to go with chicken, fish or beef this also does the trick.

If you are vegan or vegetarian adding some green puy lentils and quinoa goes really well.

Feel free to freestyle and have some fun with the recipe, the wheels wont fall off the wagon if you don’t have all of the ingredients. If you like use just one type of root vegetable or swap out with sweet potato or beetroot. Lastly have some fun in the kitchen and enjoy!!

2. Place prepared pumpkin and 6 carrots chopped into large oven tray/s in one so they are in one layer. Sprinkle entire spice mix, finely chopped coriander stalks, garlic and EVO over vegetables and mix till fully coated. Then place lemon halves (not the wedges) into the oven tray – cook for aproximately 30 mins or until roasted and golden. Remove from the oven allow to cool to room temp.

3. Dry roast pepitas and sunflower seed in a medium hot pan till golden and they start to pop. Remove from heat and allow to cool.

4. When ready to serve, peel and grate the remaining raw carrot or use mandolin with julienne and chop the fresh mint.

1.Whisk the coconut sugar, vanilla and egg yolks together in a saucepan until the mix starts to lighten and the coconut sugar has slightly dissolved.

2.Slowly add the coconut cream whist stirring then place over a medium to low heat.

3.Continually stirring with a spatula for approx. 10 -15 mins – ensure that the custard does not go to a boil otherwise it will scramble the eggs – it is best to keep it under 80 degrees – you can use a thermometer if you wish but I have found that as long as I keep stirring and keep it from boiling that you should be safe.

4.The custard will be like an anglaise or like thicken runny cream– it will lightly coat the back of a spoon but it won’t be thick.

I feel that as far as finding the right balance between deliciousness and nutrition this steamed salmon with lime, ginger and tamari is a cracker

I tend to go pretty crazy with the kaffir lime leaves because I love the flavour and I am lucky enough to have my own kaffir lime tree in my backyard.

Serve this salmon with a heap of your favourite veggies such as steamed brocollini and snow peas. I love to serve it with a mix of cooked basmati rice and quinoa – I love the texture of the two mixed together as the quinoa gives it a really great pop and nuttiness.

I am a big one to always give you alternatives because I find so many people get scared of cooking when they have to deviate from the recipe. I really want to empower youto have some fun and enjoy the process.

You don’t need a whole side of salmon, you can do this with fillets or cutlets and it can be done with any fish of your liking. Also if you have any left overs you can easily make it into a salad for lunch the next day by adding some baby spinach leaves and coconut chips.

I use a large inexpensive bamboo steamer that I purchased from the Asian grocer. If you don’t have one you can place the salmon onto a rack, place it into a wok or tray, place water underneath and cover with a lid or foil and cook on the stovetop or in the oven.

2.Place 1 cup of basmati rice and ¼ cup quinoa into amedium sized saucepan with a lid, place 2 cups boiling water into saucepan, place lid on top and place over low heat.. Cook for approx. 15mins. Time will differ and vary depending on your cooktop.

3.Place the raw salmon – skin side down onto the plate and into the base of the steamer then scatter the chopped coriander stalks, minced garlic and grated ginger and rub over the salmon. Then place sliced lime, kaffir lime leaves, chopped red onion, tamari, fish sauce, for the salmon on top.

4.Place boiling water into the wok . Place the steamer on top with the steamer lid and cook for approx. 10- 15 mins – time will vary depending on the size of your salmon and how you cooked you like it.

5.Your fish and rice will be ready around the same time. Serve with coriander leaves and lime wedges.

I got so excited when last year this amazing plant started to grow in my backyard – to my amazement it was amaranth!! It must have self seeded as I cook with its leaves and I also use its seeds in a lot of my cooking. This plant marvels me- it is used by florists for its beautiful flowers, its fresh leaves can be eaten in salads (but they are pretty strong so do not use heaps) cooked and eaten in stir fries, its seeds can be cooked like a grain and made into a flour, puffed like in this muesli recipe and the list just goes on and on – kind of like what I am doing now.

This toasted muesli goes down a treat for breakfast, a snack or a topping to a smoothie bowl, or even with poached seasonal fruit as a crumble alternative.